BBQ Pulled Pork Sandwich (Oven or Slow Cooker, No Smoker Needed)

Real pulled pork doesn’t require a 12-hour smoke session. This version uses a spice rub, a splash of liquid smoke (secret weapon), and a low-and-slow oven or crockpot. The result? Tender, juicy, shreddable pork that tastes like it came from a Southern BBQ joint. Pile it on a bun with coleslaw and watch it disappear.

Ingredients

Serves 6-8.

For the Pork:

• 3-4 lb pork shoulder (or pork butt)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon cayenne (optional)
• 1 cup BBQ sauce (plus more for serving)
• ½ cup chicken broth or apple juice
• 1 teaspoon liquid smoke (optional)

For the Sandwich & Coleslaw:

• 6-8 brioche or potato buns
• 2 cups coleslaw mix
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar

Step-by-Step Instructions

Step 1: Rub the Pork

1. Mix brown sugar, paprika, garlic powder, onion powder, pepper, salt, and cayenne.
2. Rub all over the pork shoulder.

Step 2: Cook Low and Slow

1. Oven method: Place pork in a Dutch oven. Add broth and liquid smoke. Cover and bake at 300°F for 4-5 hours.
2. Slow cooker method: Add broth and liquid smoke. Cook on LOW for 8-10 hours.

Step 3: Shred the Pork

1. Remove pork from liquid. Shred with two forks (it should fall apart easily).
2. Discard large fat pieces.

Step 4: Sauce It Up

1. Return shredded pork to pot. Add BBQ sauce and mix well.
2. Optional: broil for 3-5 minutes to get crispy edges.

Step 5: Make Quick Coleslaw

1. Whisk mayo, vinegar, and sugar. Toss with coleslaw mix.

Step 6: Assemble Sandwiches

1. Pile pulled pork onto toasted buns. Top with coleslaw.
2. Serve with extra BBQ sauce on the side.

Summary

Prep Time: 10 minutes | Cook Time: 4-10 hours (depending on method) | Total Time: 4-10 hours

Yield: 6-8 sandwiches

Difficulty: Easy

Storage Notes

Pulled pork refrigerates for up to 4 days. Freezes beautifully for up to 3 months. Reheat in a covered skillet with a splash of broth or BBQ sauce. Coleslaw is best made fresh—leftover slaw gets watery after a day.